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Herb Salad

Courses: Salads
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlLemon juice - plus
2 tablespoons 30mlLemon juice
1 tablespoon 15mlFinely-chopped shallot
1/4 cup 59mlExtra-virgin olive oil - plus
2 tablespoons 30mlExtra-virgin olive oil
1 teaspoon 5mlCoarse salt
  Freshly-cracked black pepper - to taste
3/4 cup 30g / 1.1ozFresh dill leaves - stems removed
3/4 cup 30g / 1.1ozFresh chervil leaves - stems removed
3/4 cup 30g / 1.1ozFresh tarragon leaves - stems removed
3/4 cup 30g / 1.1ozItalian parsley leaves - stems removed
1/2 cup 73g / 2.6ozFinely-chopped fresh chives
2   Bibb lettuce - leaves separated
1/4 cup 27g / 1ozPale green celery leaves - (optional)
  Fleur de sel
  = (a French sea salt available
  At specialty markets)

Recipe Instructions

Combine the lemon juice and shallot in a small bowl, and allow them to sit for about 10 minutes. Whisk in the olive oil, salt, and pepper. Adjust the lemon juice, salt and pepper to taste.

Separate out 1/4 cup each of the dill, chervil, tarragon and parsley leaves and set aside. Finely chop the remaining quantity of herbs and toss them together with all of the chives and the celery leaves, if using.

To assemble the salad, place a quarter of the lettuce leaves, slightly overlapping, on a large platter, and drizzle a few tablespoons of the dressing over them. Evenly scatter a quarter of the chopped herbs, a quarter of the whole herb leaves, and a sprinkling of fleur de sel over the lettuce.

Pile a second layer of lettuce leaves over the first, and continue layering in the same manner until you have used all of the lettuce, dressing, and herbs, finishing with a sprinkling of herbs and fleur de sel. Squeeze a little more lemon juice over the top, and several grindings of pepper to taste.

This recipe yields 4 servings.

Each serving: 200 calories; 896 mg. sodium; 0 cholesterol; 21 grams fat; 3 grams saturated fat; 5 grams carbohydrates; 1 gram protein; 1.19 grams fiber.

The Los Angeles Times, 10-30-2002


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